Potato Pancakes

1 1/2 lbs potatoes (how many this is depends upon size -- 3
                    medium-large or 2 large).
1/2 medium onion, peeled
2 eggs
2 T flour
1 t salt
pepper to taste

vegetable oil for frying

Shred the potatoes.  A food processor or the shedding disk on a KitchenAid
is great, but a grater works fine.  [If the potatoes will be left any
length of time, place them in cold water then drain and pat dry before
proceeding.]

Mince the onion, either with the steel blade of a food processor or a knife.

Mix eggs, flour, salt, pepper, and onion.  Add the shredded potato.  Heat
a griddle or frying pan until hot (non-stick works well if brushed with
oil, otherwise use a couple teaspoons). Pour 1/4 c. batter for each
pancake.  Fry on medium heat until well b rowned.  Keep hot. 

Traditional accompaniments are warm applesauce or sour cream.  A nice low
fat alternative is 'mock sour cream' made from non-fat cottage cheese. 

Mock sour cream:

Blend together 1 c low fat cottage cheese, 2T yogurt, lemon juice to taste
(1 t to 1 T), salt, pepper, and dill leaves.  Will keep about 2 weeks in
fridge. (This also works well as a dip with chunks of bread -- vary the
seasoning as desired.) 

Source:
Pancakes: Isabelle Swanekamp Hoeltzli
"Sour Cream" Laurel's Kitchen, modified by Sydney